Chicken Quesadillas with Papaya Salsa

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2 servings

Lime-marinated chicken breasts are served with a spicy-sweet mix of papaya, nectarine, jalapeño pepper and cilantro in this baked quesadilla recipe.

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  • 1. For salsa, in a bowl stir together the papaya, nectarine, hot red or jalapeno pepper, cilantro or parsley, 1 tablespoon lime juice, and 1 teaspoon honey. Cover and chill thoroughly.
  • 2. Meanwhile, rinse the chicken and pat dry. Cut into 1-inch pieces. Place chicken and green onions in a plastic bag set in a deep mixing bowl. For marinade, in a bowl stir together the 1/2 teaspoon lime peel, 3 tablespoons lime juice, 1 tablespoon cilantro or parsley, and 1 teaspoon honey. Pour over chicken and onions in the bag. Close bag and turn to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, turning bag occasionally. Drain chicken and discard marinade. Remove salsa from the refrigerator; set aside.
  • 3. In a medium skillet cook chicken in hot oil over medium-high heat for 3 to 4 minutes or until no pink remains, stirring constantly.
  • 4. On a baking sheet, layer half of each tortilla with one-fourth of salsa and half of chicken and cheese. Fold plain halves over filled halves. Bake in a 350 degree F oven 8 to 10 minutes or until golden. Top with remaining salsa. Serves 2.

Menu Idea

Feature this fresh-tasting Mexican meal with nectarine slices and frozen margaritas.


  • 2 servings

Nutritional Information

Serving Size 2 servings
Calories 420
% Daily Value
Total fat 17g
Saturated fat 5g
Cholesterol 66mg
Sodium 326mg
Carbohydrate 43g
Protein 27g

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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